DIY Coconut Pancakes + Homemade Olive Bread

reading time: ca. 2 min

Sooo... we had some fresh coconut meat left over, and some friends coming over for breakfast, so we decided to whip up some improvised pancakes that turned out to be pretty yummy and not too coconut-y at all! Can be served with sweet or savory spreads.We also made some Homemade Oven Baked Olive Bread - recipe below!

Combine all ingredients for the pancakes in a mixing bowl and whisk using an electric whisk. Heat 1 tsp of oil (sunflower or canola oil) in a pan, switch to medium-low heat, add 1 1/2 tsbp full of batter to the pan and bake until golden brown and slightly crispy.

TIP:
Test the heat of your skillet by throwing a few drops of water onto the
surface. When the water sizzles, the pan is ready for the pancake batter.

Homemade bread, how awesome is that?! And if you even make your own spread (like beetroot radish maybe or "nutella" hazelnut spread), you'll be the coolest person in the room for sure ;) And you'll save money, too! And food just takes better when it's homemade.

Ingredients

500g whole-grain wheat flour (or sub for gluten-free flour!)

500g whole-grain spelt flour (or sub for gluten-free flour!)

100g walnuts, crushed

about 1/2 cup black or green olives - we used black ones

2 packages dry yeast

Salt to your liking

Water, as needed

Instructions

In a large bowl, combine all listed ingredients and mix well using a hand-held blender. You could probably also add some sun-dried tomatoes to this!

Sprinkle a clean surface with flour and place your huge ball of dough there. Using your bare hands, knead thoroughly until the dough feels like the area between your index finger and thumb (quoting flatmate :D). Then set aside for 1 hour in a dark warm storage room (amidst a bunch of cleaning rags, lol).

Preheat the oven to 180°C (356°F). Take out the dough and shape into a round bread or a lengthy baguette or even little buns. Place into the preheated oven and bake for about 10 minutes. Then "score" it - meaning, make several cuts in a diagonal pattern on the "back" of the loaf, using a sharp knife. Bake for another 20-30 minutes.

Let the bread cool down and enjoy with butter, margerine, guacamole, hummus or your favourite veggie spread you prefer.